The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

[leedswolf]

Brisket of beef, spuds, veggies and yorkies. However not a trace of mint sauce in sight.

 

[PPB]

Brisket of beef, spuds, veggies and yorkies. However not a trace of mint sauce in sight.

Why, have ya run out of it?

 

[leedswolf]

I make it fresh when required. That stuff in a jar is shite. I have mint sauce with lamb.

 

[The Bear]

Egg and chips with bread and butter for butties.

 

[leedswolf]

..

 

[PPB]

Egg and chips with bread and butter for butties.

No sausage?

 

[Langers]

Did chicken in basil, garlic, tomatoes and butter with pasta just now. Fantastic.

 

[The Bear]

No sausage?

Nope.

 

[PPB]

Pie, chips and mushy peas.

 

[Paddingtonwolf]

Take out chinese for the first time in AGES tonight. Lovely. Dead excited.

 

[machin05]

Questions for the chefs:

Cooking some Sea Bass fillets tonight - skin on or skin off?

 

[leedswolf]

On. I assume that you are referring to the bass?

 

[The Bear]

Skin on. Make sure it's nice and crispy.

 

[machin05]

Cool, cheers.

 

[PPB]

Questions for the chefs:

Cooking some Sea Bass fillets tonight - skin on or skin off?

I'm no chef but I would do skin on.

 

[Paddingtonwolf]

Always always skin on. You want the crispness of the skin to contrast with the soft give of the flesh.

 

[leedswolf]

To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt.

Don't put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets.

Also score the skin and place in pan skin down whilst applying light pressure on the flesh part of the fillet to prevent it curling. Do not overcook!!!!

 

[FrankMunro-371]

Always always skin on. You want the crispness of the skin to contrast with the soft give of the flesh.

Paddy, you clearly know your stuff regarding cooking. May I ask if you are a qualified chef?

 

[Paddingtonwolf]

No I am not. Just an amateur.

 

[Paddingtonwolf]

To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt.

Don't put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets.

Also score the skin and place in pan skin down whilst applying light pressure on the flesh part of the fillet to prevent it curling. Do not overcook!!!!

THIS IS THE BEST ADVICE YOU CAN GET.